I've been making kombucha for seven years.  Oftentimes the result is a pleasant, slightly bubbly tonic, however I have had my fair share of neglected kombucha batches turn into flat, sour kombucha "vinegar".  This recipe is a perfect way to not allow ingredients, probiotics, and effort go to waste.

INGREDIENTS

1/2 cup avocado oil or extra virgin olive oil

1/2 cup over-fermented plain Kombucha

1/4 cup mayonnaise 

2 tablespoons Dijon mustard

1 clove garlic

1/2 teaspoon unrefined salt

a bunch of fresh herbs, I used pineapple sage

stevia to taste

Add all ingredients to a high speed blender and blend until garlic and herbs are pureed and fats are emulsified.  Store in the refrigerator and use within one month.